Ribs

Ribs are easy! I usually get St Louis style....and smoke for 3 and wrap for 2.....then see how much more time they need.

Love some ribs.....show q-view

I 2nd starting with St. Lois cut ribs or even Spare ribs, they have more fat marbled in them which helps keep em moist. One thing most people do when they are fist learning is open their smoker way to much during the smoke. You don't need to spritz ribs.... or if you really, really want to spritz them don't do it more than 1x per hour. Every time you open your smoker you add 10 min. to your smoke - if your lookin you aint cookin!

Make sure you know the actual temp in your smoker chamber, the stock therm on most smokers us useless, they can be off by up to 100°! Smoke your ribs around 250° for your first couple of smokes - you can play with different temps later on.

My suggestion would be get a good rub on your ribs at least 1 hr. before you put them in the smoker. Get your smoker running at 250°, toss your ribs in, and if you can resist it.... don't peak for at least 2 hrs. At the two hour mark look for the pull back of the meat from the end of the bones, when you see approx. 1/4" of pullback your ready to foil them. Wrap in two layers of heavy foil with no more than 1/4 C of some sort of moistener (BBQ sauce, apple juice, beer, parkay, you get the idea). Put them back in the smoker for 1.5 hrs., then pull them out of the foil and put them back in the smoker for one last hour. You can sauce them in the last hour if you want, or I prefer to warm my sauce seperatlely and serve it on the side.

Looks like Johnny has you covered but if you have questions or an emergency don't hesitate to get back on line an start a new thread or PM one of us!!!

Bill

yummmmmmm